Recent content by Weaselboys

Thank you.

I was fermenting at 48-54F it is day 17 and SG is 1.020 for the 2nd consecutive day, if it's the same tomorrow I will put the fermenter into a room at 62F for 2 or 3 days to remove diacetyl. Then transfer to secondary and lager for 4-6 weeks at 34-40F. Then bottle and wait 3-4 weeks to test...

Stupidly I did not write down what the yeast strain was. I do it with my wine but somehow I forgot here with my first batch of beer. Mike.

I keep a sealable 6 gallon bucket with about 1-2 gallons of Potassium Metabisulfite mixture and it lasts months also, cost is pennies. I let it sit for 5 minutes in the bucket with the lid on lightly then rinse with water. I have 10 or so buckets sitting around from doing wine juice. Mike

Rev, Funny and informative. Thanks. Mike

I just started my first batch of beer. I have been doing wine for just over a year and I only use the glass carboys. I have 6,5 and 3 gallon ones. My suggestion would be to get a 5 gallon one. Wine is usually a 6 gallon batch and beer a 5 gallon batch. You can primary in the 6 gal BB and...

The kit has 48-58F. So I kept it on the lower end of that. I don't believe it was california lager. Mike

Yoop, Thanks for the info. The kit did say it is a lager but can be brewed at ale temperatures with the yeast included. They recommend doing it as a lager. Mike

Should I transfer to secondary (carboy)? I have it in a fermenting bucket.

Hi everyone, I'm new to beer brewing, been doing wine for 1 year. I have my first batch going a Brewer's Best German Oktoberfest. Now on wine I ferment to dry but what about beer? Kit states ABV% 5.25-5.75, OG 1.052-1.056 On start date 10/1 my OG was 1.058 and I calculate I'm at 5%ABV right...